Making nutritious, all-natural, basic almond butter in this manner is quick and easy. If desired, taste and add other ingredients, such as sugar or spices.
| Prep Time: | 15 mins |
| Cook Time: | 50 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 15 mins |
| Servings: | 12 |
| Yield: | 1 – 9×13 inch pan |
Ingredients
- 2 tablespoons butter
- 4 cups diced rhubarb
- 1 cup white sugar
- 1 (3 ounce) package strawberry flavored Jell-O® mix
- 2 cups miniature marshmallows
- 1 (18.25 ounce) package white cake mix
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Spread butter in the bottom of a 9×13 inch pan.
- Spread the rhubarb in an even layer on the bottom of the pan. Sprinkle with sugar, and then with the strawberry gelatin mix. Cover with an even layer of miniature marshmallows. Prepare the cake mix according to package instructions. Spread on top of marshmallows.
- Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts
| Calories | 327 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 5 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 2 g |
| Sodium | 337 mg |
| Sugars | 51 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Great recipe! Added a small box of instant vanilla pudding to my cake mix which made this cake more dense and moist.
Fantastic recipe. I substituted 2 tablespoons of cornstarch for the 4 tablespoons of tapioca pudding the recipe called for and it turned out great. Thank you.
It was very moist, it came out of the pan really easy, and the flavor was good, but I feel it needed more rhubarb. Seemed like the ratio of cake vrs rhubarb was off.
Everyone enjoyed this easy dessert. I used a scant 1/2 cup of sugar because I knew it would be too sweet for our tastes and this worked out very well. I like the ease in making this dessert but cake mixes always have a processed taste to me so I probably won’t be making this again.
This was a good recipe but I would use more rhubarb and add some strawberries. It was a little dry on top. Very sweet.
Love this recipe. Use it every summer and always get asked for the recipe.
This was a great recipes, my son loved it. I used the fruit flavored mini marshmellows and that added a little more flavor. Was very good.
This was a wonderful way to use up all that rhubarb. The cake was light as air, and it was especially tastey with strawberry swirl icecream on top.
I have had this recipe for years. My family loved it and took it to church suppers every year and the people, even thos who do not like rhubarb, raved about it.
This was very moist and came right out of the pan nicely. A beautiful bright red topping. But it was extremely sweet. If I make it again, I will cut back on the marshmallows or sugar.
Comes out of the pan very easily. My family didn’t care for the taste. They would have preferred fresh strawberries instead of the strawberry jello.